There’s something magical about a steaming bowl of Smoky Paprika Chicken Chowder on a chilly evening, it’s like a cozy hug in a pot! This recipe has been my go-to for years, especially when I need something hearty yet healthy that comes together in a flash. The smoky paprika adds this incredible depth of flavor, while the chicken and veggies pack it with protein and nutrients. Whether you’re fighting off a cold (yes, it’s that immune-boosting!), craving comfort food without the guilt, or just want a one-pot wonder, this chowder delivers. Trust me, your spoon won’t stop diving back in!
Why You’ll Love This Smoky Paprika Chicken Chowder
This isn’t just any chicken soup, it’s a flavor-packed, soul-warming bowl of goodness that’ll make you feel like a kitchen hero. Here’s why it’s become my cold-weather staple:
- Weeknight lifesaver: Ready in under 40 minutes (yes, really!) with simple ingredients you probably already have.
- Immune-boosting magic: Garlic, thyme, and that gorgeous smoked paprika team up to create the ultimate healthy chicken soup recipe when you’re feeling under the weather.
- Customizable for everyone: Swap milk for cream (keto win!), skip potatoes if you’re low-carb, or load up with extra veggies, it’s forgiving like that.
- Comfort food without guilt: Packed with protein and veggies, it’s that rare recipe that feels indulgent but is actually good for you.
Oh, and that smoky aroma? It’ll make your whole house smell like a cozy bistro. Just try not to eat the pot, I speak from experience!
PrintSmoky Paprika Chicken Chowder: A Hearty 40-Minute Comfort Feast
A hearty and flavorful Smoky Paprika Chicken Chowder packed with protein and vegetables. Perfect for cold days or when you need a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 tbsp smoked paprika
- 1 tsp dried thyme
- 4 cups low-sodium chicken broth
- 1 cup milk (or unsweetened almond milk for keto)
- 1 cup frozen corn
- 1 cup diced potatoes (omit for keto)
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chicken and cook until browned, about 5 minutes per side. Remove and set aside.
- In the same pot, sauté onion, carrots, and celery for 5 minutes until softened.
- Add garlic, smoked paprika, and thyme. Stir for 1 minute until fragrant.
- Pour in chicken broth and bring to a simmer. Add potatoes (if using) and cook for 10 minutes.
- Shred the cooked chicken and return it to the pot. Add corn and milk. Simmer for 5 more minutes.
- Season with salt and pepper. Serve hot.
Notes
- For a keto version, skip potatoes and use heavy cream instead of milk.
- Add extra vegetables like spinach or kale for more nutrients.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 60mg
Ingredients for Smoky Paprika Chicken Chowder
Here’s everything you’ll need to make this cozy, flavor-packed chowder (and yes, I’ve included all my favorite swaps too!):
- 2 boneless, skinless chicken breasts (about 1 lb), or use thighs if you prefer richer meat
- 1 tbsp olive oil, the good stuff for sautéing
- 1 onion, diced, yellow or sweet, whatever’s in your pantry
- 2 carrots, chopped, don’t skip these, they add natural sweetness
- 2 celery stalks, chopped, the classic soup trio isn’t complete without it
- 3 garlic cloves, minced, fresh is best here, not the jarred stuff!
- 1 tbsp smoked paprika, this is the STAR, so use a good quality one makes all the difference
- 1 tsp dried thyme, or 1 tbsp fresh if you’ve got it
- 4 cups low-sodium chicken broth, homemade if you’re fancy, boxed if you’re busy
- 1 cup milk, or unsweetened almond milk for keto (heavy cream works too!)
- 1 cup frozen corn, no need to thaw first
- 1 cup diced potatoes, optional, skip for low-carb/keto
- Salt and pepper to taste, season as you go!
Pro tip: Raid your fridge, toss in leftover roasted chicken or zucchini if you want to bulk up the veggies. This recipe loves improvisation!
How to Make Smoky Paprika Chicken Chowder
Okay, let’s get cooking! This chowder comes together in stages, but don’t worry, I’ll walk you through each step so you end up with a perfect, smoky-scented bowl of comfort. Just grab your favorite soup pot (I use my trusty Dutch oven) and let’s go!
Step 1: Sauté the Chicken
First, heat that olive oil in your pot over medium heat, you’ll know it’s ready when a tiny piece of onion sizzles. Add your chicken breasts (pat them dry first so they brown nicely!) and let them cook undisturbed for about 5 minutes per side. We’re not fully cooking them through yet, just getting that gorgeous golden color that adds so much flavor. Once they’re browned, transfer them to a plate. Trust me, that fond (the browned bits left in the pot) is liquid gold for flavor!
Step 2: Cook the Vegetables
In that same pot (no need to wash it, we want those flavorful bits!), toss in your diced onion, carrots, and celery. Stir them around until they start to soften, about 5 minutes. When the onions turn translucent, add the garlic, smoked paprika, and thyme. Now breathe in, that aroma is heavenly! Stir constantly for just 1 minute to wake up the spices without burning them. This step builds the flavor base that makes this chowder so special.
Step 3: Simmer the Chowder
Time for the broth! Pour it in and scrape up any stuck-on bits, that’s where the magic happens. If you’re using potatoes, add them now and let everything simmer for 10 minutes. Meanwhile, shred your chicken (two forks work great!). After 10 minutes, return the chicken to the pot along with the corn and milk. Give it a good stir and let it simmer gently for another 5 minutes, just until everything’s heated through and the flavors have married. Taste it (careful, it’s hot!) and add salt and pepper until it sings. That’s it, you’ve just made chowder magic!
Tips for the Best Smoky Paprika Chicken Chowder
After making this chowder more times than I can count (my family begs for it weekly!), I’ve picked up some game-changing tricks that take it from good to “wow!” Here are my absolute must-know tips:
1. Fresh garlic is non-negotiable. That pre-minced jarred stuff just doesn’t give the same punch. I press mine right into the pot, the sharper the flavor, the better it balances the smoky sweetness.
2. Taste your paprika first. Some brands pack serious heat while others are milder. I start with 1 tablespoon, then add an extra teaspoon if I want more oomph. (Pssst, Hungarian smoked paprika is my secret weapon!)
3. Greens make it a meal. Right before serving, I often stir in a handful of chopped kale or spinach. They wilt perfectly in the hot broth and add gorgeous color plus extra nutrients.
4. Don’t rush the simmer. That last 5-minute simmer after adding the milk is crucial, it lets the flavors cozy up together. If your chowder seems thin, let it bubble uncovered for a few extra minutes to thicken naturally.
Bonus tip from my mom: Leftovers taste even better the next day as the smokiness deepens. Just thin it with a splash of broth when reheating!
Dietary Variations
One of my favorite things about this Smoky Paprika Chicken Chowder is how easily it adapts to different diets, I’ve served it to keto friends, paleo pals, and carb-lovers alike without anyone feeling left out. Here’s how to tweak it for any lifestyle:
For Keto & Low-Carb Lovers
Skip the potatoes (I know, I know, but trust me, you won’t miss them!) and swap the milk for heavy cream or unsweetened almond milk. The result? A creamy keto chicken soup that’s just as satisfying with only about 8g net carbs per bowl. I sometimes add extra chicken or even some chopped cauliflower for bulk.
Paleo-Friendly Version
Use coconut milk instead of dairy, and make sure your chicken broth is sugar-free. The smoked paprika and garlic give it such bold flavor that you won’t even notice the changes. My paleo sister swears by adding diced sweet potatoes instead of white potatoes, it’s her go-to paleo chicken soup recipe now!
Gluten-Free Goodness
Good news, this chowder is naturally gluten-free as written! Just double-check your chicken broth (some brands sneak in wheat) and you’re golden. I like to thicken mine with a tablespoon of arrowroot powder if I want extra body without flour.
Pro tip: No matter which version you make, that smoky paprika flavor shines through. It’s the one constant that makes every variation taste like a big, comforting hug!
Serving and Storage
Now for the best part, digging in! This Smoky Paprika Chicken Chowder is delicious straight from the pot, but a few finishing touches take it over the top. Here’s how I love to serve it (plus my no-fail storage tricks so you can enjoy leftovers all week):
Garnishes That Make It Shine
A sprinkle of fresh parsley adds a pop of color and freshness that cuts through the richness. If I’m feeling fancy, I’ll grate some sharp cheddar on top, it melts into the most glorious cheesy strands. Other favorites include:
- A dollop of sour cream or Greek yogurt for extra creaminess
- Crumbled turkey bacon bits for smoky crunch
- Thinly sliced green onions for a mild oniony bite
- A squeeze of lemon juice to brighten all those deep flavors
Reheating Like a Pro
This chowder thickens as it cools, which is actually a good thing! When reheating, just add a splash of broth or water and warm it gently over medium-low heat, stirring occasionally. Microwaving works too (I do 1-minute bursts at 50% power), but stir well between intervals to prevent hot spots.
Storage Savvy
Let the chowder cool completely before transferring it to airtight containers, I’m obsessed with mason jars for portion control. It keeps beautifully in the fridge for up to 3 days, and the flavors actually deepen overnight (that smoked paprika works magic!). For longer storage, freeze it flat in freezer bags for up to 2 months, just thaw overnight in the fridge before reheating.
Fun fact: My husband once took frozen portions on a camping trip, heated over the fire, it tasted just as amazing as day one! Now that’s what I call versatile comfort food.
Nutritional Benefits of Smoky Paprika Chicken Chowder
Let’s talk about why this isn’t just delicious, it’s downright nourishing! While exact nutrition varies based on your ingredients (I’m looking at you, heavy cream vs almond milk switcheroos), here’s why I feel good about serving this chowder any day:
Protein powerhouse: Between the chicken and milk, each bowl packs about 24g of protein, that’s like eating three eggs! It keeps you full for hours, making this my go-to healthy chicken soup recipe for post-workout recovery or busy weeknights.
Fiber friends: Thanks to all those veggies (carrots, celery, and optional potatoes), you’re getting about 4g of fiber per serving, great for digestion and that “I ate something wholesome” feeling.
Anti-inflammatory all-stars: Garlic and smoked paprika aren’t just flavor heroes, they’re packed with compounds that may help reduce inflammation. No wonder this feels like the ultimate immune-boosting chicken soup when you’re sniffly!
And get this, that gorgeous orange hue from the carrots? That’s beta-carotene, which your body turns into vitamin A. Combined with the vitamin C from the veggies, it’s like a wellness elixir disguised as comfort food. Even the thyme adds antioxidants, proof that delicious and nutritious can totally coexist!
Quick note: Nutrition labels never tell the whole story. When I use homemade bone broth instead of store-bought, I know I’m getting extra collagen and minerals. That’s the beauty of cooking, you control what goes into your bowl!
FAQs About Smoky Paprika Chicken Chowder
I get asked about this chowder all the time, here are the questions that pop up most often (along with my tried-and-true answers!):
Can I freeze Smoky Paprika Chicken Chowder?
Absolutely! It freezes beautifully for up to 2 months. Pro tip: Leave out the potatoes if you’re freezing, they get grainy when thawed. Just add fresh ones when reheating. I freeze individual portions in mason jars (leave 1-inch headspace!) for easy lunches.
Is this chowder gluten-free?
Yes! As written, it’s naturally gluten-free. Just double-check your chicken broth, some brands sneak in wheat-based thickeners. I use certified GF broth when cooking for friends with celiac, and they’ve never had issues.
Can I make this in a slow cooker?
You bet! Brown the chicken and sauté the veggies first (this builds flavor!), then dump everything except the milk and corn into the crockpot. Cook on LOW for 6 hours or HIGH for 3. Stir in milk and corn during the last 30 minutes. Easy-peasy slow cooker chicken soup magic!
What’s the best substitute for smoked paprika?
In a pinch, mix 2 tsp regular paprika with 1/4 tsp chipotle powder or liquid smoke. But honestly? Smoked paprika is worth hunting down, it’s the soul of this recipe! I buy big tins online and keep them in the freezer to stay fresh.
How can I make it creamier?
Two words: immersion blender. After cooking, blend about one-third of the soup for luxurious thickness without extra calories. Or stir in 2 tbsp cream cheese at the end, it melts into silky perfection. My kids call this the “fancy restaurant version!”
Final Thoughts
If you’ve made it this far, you can probably tell how much I adore this Smoky Paprika Chicken Chowder, it’s the recipe I text to friends when they’re sick, the one I batch-cook on Sundays, and the dish that never fails to get empty bowls scraped clean. There’s just something magical about how those simple ingredients come together into something so much greater than the sum of its parts.
What I love most (besides the flavor, obviously!) is how this chowder adapts to whatever you need, whether it’s a quick weeknight dinner, a nourishing meal when you’re under the weather, or a cozy weekend lunch. And hey, if you tweak it with your own spin? I’d love to hear about it! Drop a comment telling me your favorite variation, did you add extra veggies? Try it with turkey instead of chicken? Maybe sneak in some extra garlic (no judgment here)?
One last thing before you go grab your soup pot: don’t be surprised if this becomes your signature dish too. It’s happened to at least three of my friends who’ve tried it, they all report getting regular “when are you making that amazing smoky soup again?” requests. Consider yourself warned! For more great recipes like this, check out Family Tastes.